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Since 2001, Gourmet Wholesaler has been a
distributor of the finest gourmet food. Our
specialty is helping you create delicious experiences.
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Wagyu Deli Meats

Cured, smoked, even pickled, we carry mouthwatering Wagyu beef in almost any form or preparation. Deliciously marbled and tender, the bold, beefy flavor of this highly prized meat translates into some of the finest cold cuts on the market! Pastrami, Beef Bresaola, Corned Beef, even Hash, no matter what your favorite cured meat is, we have a mouthwatering Wagyu version. Upgrade your sandwiches, wraps, and sliced meat trays, with the savory taste of some of the most exceptional meat in the world.
1 - 5 of 5 products:
Wagyu Beef Bresaola, Cured, Whole Slab
from Australia by Broadleaf
 
Wagyu Raw Corned Eye Round
from United States by Broadleaf
 
Wagyu Raw Corned Eye Round
from United States by Broadleaf
 
Wagyu Beef Bresaola, Cured, Sliced
from Australia by Broadleaf
 
This product is currently out of stock. Request a Back In Stock Notification.
Wagyu Cooked Corned Hash
from Australia by Broadleaf
 
This product is currently out of stock. Request a Back In Stock Notification.

Prized by chefs and gourmands around the world, Wagyu has long been considered the pinnacle of achievement for beef. Regarded as some of the best meat on the market, 100% full-blooded Wagyu is equivalent to other rare luxuries like Caviar, Truffles, and Jamon Iberico de Bellota. Japanese Wagyu gradings are based on the very comprehensive Japanese Meat quality test. This test studies and grades the four elements of each cut of meat: marbling, color and brightness, firmness and texture, and finally, luster and fat quality. Each element is scored separately, and the category with the lowest score is the one taken as the meat's overall average. The meat yield score (measuring A-C) is combined with this number, giving you a final grade consisting of a letter (yield) and a number (quality). Only 100% full-blooded Wagyu cattle ever receive an A. In comparison, the American grading system for beef given by the USDA is much less strenuous. It is based on one element of the meat, its marbling, and the distribution of said fat. The more intramuscular fat is visible in a piece of meat, the higher the grade. The Japanese grading system is so much more rigorous that it is literally off the (American) charts! Australia, which is where Gourmet Wholesaler sources their meat, has the second-largest herd of Wagyu beef, second only to Japan itself! They even have their own signature beef grading scale rivaling the rigorous Japanese model. Because almost no Japanese Wagyu is available outside the country, Australia has become the go-to source for this fantastic meat.

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